Appetizer of Leeks Stuffed with Almond Cream

Servings: 4
Prep time: 15
  1. Clean the leeks from the outer leaves, then cut them into regularly long pieces about 4 cm . Then obtain from each as many cylinders as possible, pulling them out one after another. Put them all to marinate in lemon juice for a few minutes.
  2. Blend the almonds in a blender with about 8 tablespoons of olive oil, parsley, 2 pieces of lemon rind, a pinch of salt, pepper and add the water necessary to obtain a creamy filling.
  3. Fill the cylinders with the cream to a height of 3.5 cm, with the aid of a pastry bag if you have it. Complete decorating with sliced almonds and parsley.